I like to trim my raw beef tenderloin on a plastic cutting board, with a damp paper towel underneath it. This will ensure the cutting board stays put, and doesn’t slide out on you!

Beef tenderloin is a melt-in-you-mouth entrée, thanks to its natural tenderness. Because this premium cut costs a pretty penny, the cook has every reason to do everything it takes to create an ...

The ultra-lean eye of round cut is sometimes called a “false tenderloin ... Prime eyes of round to cure for carpaccio or serve raw as beef tartare.

When raw, garlic scapes are very strong and garlicky, but when cooked, the flavour becomes sweet and mellow. Chose a tender cut of boneless beef, such as tenderloin, oyster blade, bavette ...